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Gingerbread Cupcakes Recipe

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With heartwarming molasses, allspice and cinnamon, these cupcakes taste like the holidays! —BugzBunny, Taste of Home Online Community

This recipe is:

Healthy

Diabetic Friendly

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Gingerbread Cupcakes Recipe

Prep: 25 min. Bake: 20 min. + cooling

Yield: 21 Servings

25 20 45

Ingredients

2/3 cup sugar
1/2 cup canola oil
2 egg whites
1 egg
1 cup unsweetened applesauce
1 cup molasses
1-1/2 cups all-purpose flour
1 cup whole wheat flour
2-1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
1-1/3 cups reduced-fat whipped topping

Directions

In a large bowl, beat the sugar, oil, egg whites and egg until well blended. Add applesauce and molasses; mix well. In a small bowl, combine the flours, baking soda, ginger, cinnamon, allspice and salt; gradually beat into applesauce mixture until blended.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Just before serving, top each cupcake with 1 tablespoon whipped topping. Yield: 21 cupcakes.

Nutritional Facts 1 cupcake equals 189 calories, 6 g fat (1 g saturated fat), 10 mg cholesterol, 221 mg sodium, 32 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Gingerbread Cupcakes in Healthy Cooking December/January 2010, p30

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Reviews for Gingerbread Cupcakes

Gingerbread Cupcakes

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Reviewed on Jan. 01, 2012 by JLinnGS

Great flavor, the molasses really stood out though so maybe next time I would just use a little less molasses. I frosted them with a thin vanilla frosting, turned out great!

Reviewed on Dec. 31, 2011 by marchgirl

Enjoyed these not too sweet cupcakes. Great with a cup of coffee.

Reviewed on Dec. 31, 2011 by qtnmazda3

Definitely a keeper in my books! I used canned frosting b/c they were going to be displayed at a party and was afrad the icing would melt.

Reviewed on Dec. 30, 2011 by saskatoonpie

these were different, the molasses taste came through real strong, would recommend using the whipped topping to cut the spicy taste...also mine came out with the tops of cupcakes indented, not rounded as a normal cupcake

Reviewed on Dec. 29, 2011 by mamawmax

great idea. Good flavor and just the right amount for one serving at a time. Made them and gave some as gifts.

Reviewed on Dec. 29, 2011 by grapestogo

Made for Christmas eve celebration. Piped creamcheese icing on them. They were a big hit. Very moist and flavorful.

Reviewed on Dec. 26, 2011 by hoteamom

I made these for our dessert for Christmas Day and it was wonderful! Very flavourful and very moist. I will be making these again!!!

Reviewed on Dec. 24, 2011 by zucchinilady

loved the recipe!! one question...where do you find such wonderdul cupcake holders??

Reviewed on Jan. 08, 2010 by laurie07

A wonderful alternative to fruitcake. Thanks

Reviewed on Dec. 30, 2009 by rockingrobin

I was thrilled to find a recipe using whole wheat because I try to use whole grains as much as possible. In fact, I made them using ALL whole wheat flour. They were great!